Creamy Chicken Piccata

We really like Chicken Piccata.  We already have an awesome recipe that we absolutely love, but I am always open to new variations.  I got this recipe at a Pampered Chef party.  (I have a slight Pampered Chef addiction) I was intrigued with this recipe because it had cream cheese and artichokes in it.  I thought that sounded very interesting.  
This turned out great!  We both loved it.  It was super easy to throw together.  I modified the original recipe and turned this into a true one-pot (skillet) recipe.  Less cleaning for Chicken Legs!  We halved the recipe below and there were no leftovers.  We both cleaned our plates!  This is definitely worth a try.

Creamy Chicken Piccata
adapted from Pampered Chef
(Printable Recipe)

1 ¼ lbs boneless skinless chicken breasts
2 Tbsp olive oil, divided
1 ½ Tbsp lemon pepper
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
½ medium onion, diced
12 oz uncooked angel hair pasta
2 lemons
4 oz cream cheese, softened
1 (14-oz) can artichoke hearts in water, drained and finely chopped
¼ cup cups capers, drained and rinsed
grated fresh parmesan cheese

Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.

Add onion to skillet; cook 10–20 seconds or until onion is and fragrant. Carefully add broth and bring to a boil.  Add pasta to skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
Zest lemon to measure 1 tablespoon. Juice lemon to measure 4 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1–2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parmesan cheese, if desired.

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  1. I just had a version of chicken piccata that had artichoke hearts last week at our favorite local restaurant and I loved it. It went well with the lemon and capers.

    Can't wait to try this one, Steph.

  2. I am such a fan of Chicken Piccata. I used to work at a restaraunt that served it, and I would eat it all the time!

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